GRAND RAPIDS (WZZM) -- July is National Ice Cream Month! To help us celebrate, Chris McKellar from Love's Ice Cream at Grand Rapids Downtown Market joined the WZZM13 Weekend Morning News to share a recipe for a lighter treat -- that's both vegan and dairy free.
Love's Coconut Chip Gelato
Dairy-free / Vegan
Yield: 1 quart of bliss
1.5 x 14oz Cans of Coconut Milk
1/3 Cup Water
3/4 Cup Cane Sugar
1/4 Cup Pure Maple Syrup
1 Tbsp Starch (Organic corn starch, tapioca starch, chickpea flour, potato flour, etc)
1 Tbsp Vanilla Extract
1 x 3-4oz bar (90-113g) good quality dark chocolate (60-70% cocoa), chopped small
Put all ingredients except vanilla in a saucepan. Over medium heat, whisk regularly and bring to a
good simmer (180F) but not boiling. Remove from heat and cool in ice bath or refrigerator. Place an
empty quart container in the freezer for later.
*Optionally, omit the starch and the cooking step for a 'raw' product.
Once mixture is cool, stir in vanilla.
Add the cooled mixture to ice cream maker according to manufacturer's instructions. When
churning is complete (soft serve texture and about 20°F), alternately layer the chocolate with scoops
of the ice cream into the frozen container. Serve immediately for a soft serve texture, or freeze
overnight in the coldest part of the freezer for a hard scoop texture